Thanksgiving party? You’ll need dip – Smoked Cheddar and Roasted Pepper Dip
This week meet Barb from the awesome blog Creative-Culinary. Barb has shared a great 3-way dip recipe that will ‘spice up’ any gathering! If smoky sweet is your thing, then try smoky cheddar cheese combined with caramelized onions and mild peppers and covered in a plain tomato sauce. Maybe try the toasted breadcrumb topping or the more fiery tomato topping with jalapeno – better yet try all three!
Smoked Cheddar and Roasted Pepper Dip
1/2 Tablespoon butter
1/2 Tablespoon olive oil
1 medium onion, chopped
1 Anaheim pepper
1 Poblano pepper
8 oz smoked cheddar cheese, shredded
1/2 cup sour cream
1/2 cup Parmesan cheese
1/2 cup tomato sauce
1 jalapeno, sliced
1/4 cup bread crumbs
1 Tablespoon butter
2 Tablespoons Parmesan
1. Heat the butter and olive oil in a large skillet until melted; add the chopped onion and cook slowly until the onion is caramelized and brown; 15-20 minutes. Set aside.
2. While the onion is cooking, turn on the broiler and put a rack in the 2nd top position of your oven. Place the Anaheim and Poblano peppers on a foil covered cookie sheet and roast under the broiler, turning the peppers about every five minutes until all sides are blackened. Place both peppers into a brown paper bag and leave until warm to the touch.
3. Remove the peppers from the bag and peel the charred skin from the peppers; it should slide off easily. Remove the stem and the seeds and chop. Set aside.
4. Mix the cheddar cheese with the Parmesan cheese; add the sour cream and combine thoroughly. Gently fold in the peppers and the onions.
5. Grease the inside of individual dishes (4” X 4” ea) or one larger serving dish. Spread the dip mixture to the sides of the dishes.
6. Top 1/3 with ¼ cup plain tomato sauce
7. Combine bread crumbs with the butter and Parmesan cheese and top another 1/3 with the crumbs
8. Top the final third with the remaining tomato sauce layered with slices of jalapeno
9. Bake at 350 degrees Fahrenheit for 25-30 minutes until bubbling. Serve with tortilla chips or baguette slices.